Pea and Mint Cupcakes with Rose Water Buttercream

This delicious recipe is from Veggie Desserts + Cakes by Kate Hackworthy.

Pea and Mint Cupcakes with Rose Water Buttercream on Kavey Eats (2)

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Kate Hackworthy's Pea and Mint Cupcakes with Rose Water Buttercream

Kate’s recipe introduction from the book: The sweet, delicate flavour of garden peas is even more delectable when garnished with fresh, cool mint. I love minted peas mashed on toast in the morning, while fresh pea and mint soup is an absolute joy. Here, I’ve brought them together into lovely, springy cupcakes that have a subtle hint of mint flavour. Topped with a gently fragrant rose water buttercream, it’s like walking through an English cottage garden on a summer morning. Podding peas and sneaking the occasional raw, sweet green orb to eat is one of life’s simple pleasures, but frozen peas work equally well and are, admittedly, far more convenient.
Servings 12 cupcakes


For the cakes:

  • 100 g peas (fresh or frozen)
  • 1 tbsp chopped fresh mint leaves
  • 115 g unsalted butter , softened
  • 125 g granulated sugar
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 150 g plain flour (all-purpose)
  • 2 tsp baking powder
  • 1 pinch salt

For the rose water buttercream:

  • 75 g unsalted butter , softened
  • 150 g icing sugar (confectioners')
  • ¼ - ½ tsp rose water
  • 1-2 tbsp milk

To decorate:

  • 12 dried culinary rose buds or petals (optional)


Tip: Too much rose water can be overpowering, so pour with a steady hand and use sparingly, tasting before adding more.


To make the cakes:

  • Preheat the oven to 170°C/150°C fan/325°F/gas 3. Line a 12-cup muffin pan with paper cases.
  • Boil the peas for a few minutes until soft, then rinse under cold water and drain. Purée the peas with the mint with a hand blender until smooth and set aside.
  • In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, and beating each one in well, then beat in the vanilla and pea purée.
  • Sift in the flour, baking powder and salt, and stir gently to combine.
  • Spoon the batter into the muffin pan to three-quarters full, then bake for 15–20 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

To make the rose water buttercream:

  • In a large bowl, beat the butter, icing sugar, rose water and 1 tablespoon of milk together with an electric mixer until smooth and fluffy. Add more milk, if necessary, to make a thick frosting consistency. Keep in the fridge until ready to ice the cupcakes.
  • Spoon the icing into a piping bag and frost the completely cooled cupcakes as desired, then top with dried rose buds, if you like.

Pea and Mint Cupcakes with Rose Water Buttercream 2 Pea and Mint Cupcakes with Rose Water Buttercream on Kavey Eats (1)
First image extracted from Veggie Desserts, Clare Winfield

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Kavey Eats received a review copy of Veggie Desserts + Cakes by Kate Hackworthy (RRP £14.99) from publisher Pavilion Books. Recipe extracted with permission from Pavilion Books. Photography by Clare Winfield.

Please leave a comment - I love hearing from you!
37 Comments to "Pea and Mint Cupcakes with Rose Water Buttercream"

  1. Jagruti

    This is the first time I’ve come across a recipe like this! The cupcakes sound really tasty, especially the rose water buttercream

  2. Nayna Kanabar

    These cup cakes look adorable and I love the idea that it has peas in them. The frosting sounds delectable too. A perfect way to incorporate additional vegetables into our diet. The book sounds amazing as it has many innovative dessert recipe ideas with veggies.

  3. Choclette

    Loved the sound of these when I was perusing Kate’s fab cookbook. You’ve made them look even more delectable and now you’ve talked about snaffling freshly podded peas I really want some of those too. Fab flavours.


    The bit about snaffling peas is Kate’s own intro to the recipe but I’m glad you think I’ve done Kate’s recipe justice, that makes me so happy!

  4. Dannii

    I can’t wait to try lots of things from this book and I might have to start with these.

  5. Janice

    These are such pretty little cakes. I can totally imagine how peas would work in a cake, they have that sweetness and a floury texture. What a really creative and innovative book this is, full of surprises.

  6. Katie

    I’ve never thought of using peas like this before, but your description of walking through a garden makes me want to try!


    That’s from Kate’s own introduction in the book, it’s lovely isn’t it?

  7. Diana

    These cupcakes are absolutely beautiful! I really love the idea of baking with pureed pea and mint leaves. Can’t wait to get my own copy of this cookbook.


    It’s a great idea but not one I’d ever have thought of, that’s Kate’s recipes to a tee!

  8. Agness

    These cupcakes are so lovely and mouth-watering! Can I use almond or coconut milk for the rose water buttercream?


    Hi Agness, if you usually use almond or coconut milk for your buttercream then I’m sure you can do the same here, the rose water is just a flavouring so I’m sure it will work in your preferred buttercream recipe. I’ve never tried it personally, so I’m sorry I can’t give a more direct yes no. ❤️

  9. Kate

    You’ve made the pea cupcakes look so incredibly good! Thank you so much for sharing the recipe and the book. x

  10. Erica Schwarz

    How crazy! Sounds so different but I bet it all works together so wonderfully.

  11. Debi

    What a great recipe. I find that peas are a great neutral flavor. And, I love mint. I think I’d like to try these, really soon!


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